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Injeolmi Cream Buns

Injeolmi Cream Buns are filled with a sweet cream, mochi and red bean paste, and covered with a roasted soy bean powder.
Course Snack
Cuisine Korean
Prep Time 45 minutes
Cook Time 20 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Servings 10
Calories 372kcal
Author Michelle




    • 85 ml whole milk
    • 15 g all-purpose flour


    • 300 g all-purpose flour
    • 30 g granulated sugar
    • pinch sea salt
    • 1 tablespoon instant yeast *or active dry yeast, see note below
    • 125 ml whole milk + extra for brushing on top
    • 1 large egg
    • 60 ml avocado oil
    • tangzhong from above


      Red bean Paste:

      • 300 g red bean paste


      • 100 g mochiko flour
      • 150 g water


      • 250 ml heavy whipping cream
      • 3 tablespoon powdered sugar
      • 2 teaspoon vanilla extract


      • ¼ C roasted soy bean powder (injeolmi powder/kinako) divided


      Make the mochi:

      • In a shallow dish, combine the mochiko flour with water and give it a stir.
      • Cover with a lid and microwave for 1-2 minutes, stopping to stir the mixture after each minute.
      • Let the mochi cool slightly and divide into 10 equal portions. Keep the mochi covered.

      Make the tangzhong:

      • Place the flour and milk into a small saucepan and heat over medium heat.
      • Whisk until it becomes thickened, about 2-3 minutes. The resulting consistency will resemble a thick gluey paste. Let it cool to room temperature.

      Make the dough:

      • Next, add the cooled tangzhong to the rest of the dough ingredients in a stand mixer bowl fitted with a dough hook and knead until it becomes smooth. It shouldn’t be dry or sticky.
      • *Note: if using active dry yeast, bloom in lukewarm milk before adding to the flour.
      • Kneading the dough for long enough is important as this action produces gluten, which makes the dough smooth and elastic.
      • Transfer the dough to a lightly oiled bowl. Cover the dough and let it rest in a warm location, until doubled in size, about 1 hour, depending on how warm your environment is.

      Fill the buns:

      • Divide the dough into 10 equal portions, and roll each portion into a ball.
      • Flatten the dough with a rolling pin.
      • Add a piece of mochi in the centre of the dough.
      • Next, add the red bean paste filling on top of the mochi piece, gather up the dough, and pinch the seams together.
      • Place the dough seam-side down on a baking tray lined with parchment paper.
      • Press the dough gently to flatten a little.
      • Repeat with the remainder and cover the buns with a cloth. Let the buns rise in a warm location until puffy and doubled in size.
      • Towards the end of the proofing time, preheat oven to 350°F/177°C.
      • Brush the tops of the buns with a little milk.
      • Bake the buns at 350°F/177°C for 18-20 minutes, or until lightly golden brown on top (if it's browning too quickly, cover with aluminum foil halfway).
      • Let the buns completely cool before adding in the whipped cream.

      Make the whipped cream:

      • In a chilled bowl, combine the heavy cream with powdered sugar. Add in the vanilla extract and whisk until stiff peaks forms.
      • If making injeolmi whipped cream: add in 2 tablespoon of roasted soy bean powder (injeolmi) to the whipped cream.
      • Transfer the cream to a piping bag fitted with a long piping tip.

      Assemble the buns:

      • Use a chopstick to poke a hole in the side of the cooled bun. (Aim for the upper third of the bun). Wiggle the chopstick a little to make cavity for the cream.
      • Pipe the whipped cream into the bun.
      • Smear about 1-2 tablespoons of whipped cream over the entire surface of the bun.
      • Put the injeolmi powder into a bowl or shallow dish.
      • Place the cream-covered bun into the bowl with the injeolmi powder and coat the entire bun with the powder.
      • Repeat with the remainder.
      • Serve immediately.


      Calories: 372kcal | Carbohydrates: 49g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 21mg | Potassium: 75mg | Fiber: 2g | Sugar: 20g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg